Grilled picanha cut served with charred baby potatoes and king oyster mushrooms paired with a light mont blanc sauce. Bold, smoky and deeply satisfying with rustic elegance.

Kingfish prepared a la fricassée, paired with smooth celeriac purée and a bright "ladolemono" citrus-olive oil dressing. Light, refined and gently bright with coastal freshness.

Tender grilled thigh fillet finished with a light lemon sauce, accompanied by chargrilled baby vegetables. Tender and savory with delicate depth and clean finish.